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King Mandu

Thursday, August 14, 2008

I love kimchi mandu, but not just any kimchi-du. Sometimes you get these awfully leathery ones with subpar kimchi and greasy meat. These are normally found on street markets and the infamous kimbap chun-guk. I recently went to Homilwon in Bundang with a Seoul Eats reader (and good friend) Ji-Yeon to Homilwon.

The mandu were huge, like little baby fists, and they were packed with a gingery, slightly sweet kimchi filling that was rippled with jap-chae noodles and tofu. The texture was exceptional- like a nicely marbled ribeye with a crumbly streudel topping. (Yeah, I know the favors don't match, but I'm talking about texture here.)

They were so good I had to take some home. (I was planning on sharing them with my roommate, but I get up earlier than her.)

Dan

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About me

Daniel Gray is a Korean-American Adoptee that returned to Korea in 2005 to rediscover his roots. He is a Korean food expert that has appeared on Bizarre Foods, Parts Unknown with Anthony Bourdain and more. He does food tours, events, and consulting in Seoul and owns two restaurants: Brew 3.14 and Brew 3.15 in Seoul.